When my first husband and I were married, one of the first things I wanted his mom to teach me was how to make corn sticks. This is her recipe that I never tweaked . . . it makes the perfect corn sticks.
I love my corn stick cast iron pan and still have it after all these years. That pan has made tons of delicious and crispy corn sticks!!
Corn sticks is one of the items that was always made for our corn shucking parties. I've written about those parties before, but the short version is we went to the corn farms and bought tons of fresh corn on the cob and invited friends to help us prepare them for blanching for eventual freezing. Everyone went home with lots of blanched corn and we had a blast in the process. If you have ever shucked a large amount of corn, you know how boring that task can be! Actually, we shucked all types of peas too.
Those corn sticks are the perfect compliment to a bowl of beans!
1 1/2 cup of cornmeal
1 1/2 teaspoon of baking powder
3/4 teaspoon of baking soda
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 1/2 cup of buttermilk
1 egg, beaten
pinch of cayenne pepper
pinch of onion powder
Sift together cornmeal, baking powder, soda, sugar, cayenne pepper, onion powder and salt; stir in buttermilk and egg, mixing well.
Heat greased cast iron corn stick pans in a 400ºF. oven for 3 minutes or until very hot.
Spoon batter into pans, filling two thirds full.
Bake at 400ºF. for 25 minutes or until lightly browned.
I'm sharing this recipe at the following linky parties: